Subj : Cream Cheese Stuffed Meatballs
To : All
From : Major Queen
Date : Sun Dec 19 2021 10:30 pm
Ingredients
1 small brown onion
3/4 cup panko breadcrumbs (45g)
250g prime beef mince
250g pork mince
1 egg
2 tsp Worcestershire sauce
1 beef stock cube
1 tsp garlic powder
1 tsp Italian herbs
3/4 tsp salt
1/2 tsp pepper
125g Meadow Fresh Traditional Cream Cheese (1/2 cup)
Method
Preheat oven to 190�C fan bake and line a large oven tray with baking paper.
Grate onion and place in a large bowl with the breadcrumbs. Stir to combine
and leave for 5 minutes.
Add beef mince, pork mince, egg, Worcestershire sauce, crumbled stock cube,
garlic powder, herbs, salt and pepper to breadcrumbs. Mix until well combined
(you might find it easiest to use your hands).
Shape mixture into meatballs (about 1 1/2 tablespoons mixture per meatball).
Flatten into disks, place a dollop of cream cheese in the centre and shape
the mince mixture around the cream cheese to enclose well.
Place on prepared tray and bake for 20 minutes, until meatballs have browned
and are cooked through. Skewer with cocktail sticks to serve.
TIPS
Seal the meatballs as well as you can, to help prevent filling from oozing
out.
Meatballs can be made up to 24 hours in advance, refrigerated and then baked
before serving.
Make gluten free by using gluten-free breadcrumbs, Worcestershire sauce and
stock cube.
Delicious served with tomato relish for dipping.
